Salad Nicoise Sandwich

This recipe uses:

D'Italiano® Thick Slice Bread

Original or 100% Whole Wheat

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Makes 4 servings.


4 slices D’Italiano® Thick Slice Bread, Original or 100% Whole Wheat
1/4 cup (50 ml) olive oil
2 tbsp (30 ml) red wine vinegar
1/4 tsp (2 ml) each salt and black pepper
2 (170 g) cans tuna, drained
1/4 cup (50 ml) sliced black olives (preferably Kalamata)
4 lettuce leaves (romaine or leaf)
8 slices tomato
8 cooked asparagus spears, halved
2 hard-cooked eggs, sliced


Whisk together olive oil, vinegar, salt and pepper. Set aside. Toast bread slices, if desired. Separate tuna into chunks. Toss gently with olives and ¼ cup (50 ml) of dressing. Place 1 lettuce leaf on each bread slice, top evenly with tuna mixture, tomatoes, asparagus and egg slices. Drizzle each with remaining dressing.

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